July 26, 2007
A number of improved coatings are surfacing on some of the new cookware on the market, promising to hold up longer and withstand higher heat than Teflon. This nonstick saucier from Anolon is a dream for cooking eggs or fish, a cinch to clean, and oven-safe up to 500 degrees. A truly golden chip These great tasting chips are the creation of two former Manhattan chefs who gave up their fine-dining restaurants to produce them. Made from Yukon Gold potatoes, these simple crisps are full of flavor but short on fat. Cookies in a hurry Much improved over slice-and-bake rolls, these frozen cookies are presliced, and can be popped in the oven before breakfast and cooled in time to be packed in a school lunch.
July 19, 2007 |
When temperatures climb above 90 degrees, the last thing we want to think about is hot food. And the very last thing we want to do is cook. But there are plenty of options for cold summer suppers, as almost any food can be served cold. It's just that few home cooks are practiced in the art. Take your cues from some of our local restaurant chefs who understand their customers' desire for more cold food options in summer. At Loie on South 19th Street, just two weeks into his tenure, executive chef Brenton Wallace is drawing on his repertoire of cold blender soups, including a watermelon gazpacho- a watermelon, honeydew and cucumber puree accented with a little jalapeno heat and a crab salad garnish.
May 11, 2007 |
"Waitress" stars Keri Russell as a pie-baking genius who would never describe anything as "easy as pie. " For Russell's character, Jenna, a pie whiz/waitress at a country diner, pie is life, and life - in all of its disappointments, ironies and complexities - is very hard. Jenna's in a lousy marriage to an insecure, abusive and consistently stupid man (Jeremy Sisto), and just as she starts to think about leaving, she gets pregnant. The baby represents a life of servitude and unhappiness, but she decides to keep it. She also decides to have an affair with her handsome obstetrician (Nathan Fillion)
March 22, 2007 |
Bread baking seems simple enough - in its purest form just flour, water and yeast with a sprinkle of salt. And in many ways it is that simple - once you master a few basics, such as feeding the yeast (adding the flour), developing the gluten (kneading the dough), and sensing the "feel" of ripe dough (the perfect smooth, elastic consistency). It's not as scary as it sounds. And perfectionists aside, you don't have to spend 10 days growing a starter or commit to nursing that "baby bread" for the cloning of future loaves.
June 11, 2006 |
What we like: This small family-run BYOB on Souderton's main thoroughfare serves Italian appetizers and entrees that include a daily selection of lunch and dinner specials. The service is friendly and the casual atmosphere is reminiscent of a Mediterranean trattoria. Some notable selections: Homemade soups are offered daily. The cremini mushroom soup is light, creamy and slightly piquant, swimming with just the right amount of pleasantly chewy mushrooms and topped with a liberal sprinkle of grated Italian cheese.
April 28, 2006 |
Well-heeled American homeowners continue to be eager to fill their kitchens and bathrooms with over-the-top designer gadgetry. In the trade, it's known as "living life to the fullest. " And every spring, the Kitchen and Bath Industry Show trots out the latest appliances and fixtures aimed at helping to satisfy that desire. Few of us have $35,000 to spend on the Miele commercial washer-dryer duo that's finding its way into the McMansions of upper-crust New York City suburbs.
April 13, 2006 |
After a few pomegranate cosmopolitans with one of my best childhood friends, our conversation inevitably turned to our favorite topic: food. My friend Joy offered to host a group of friends at her home in Washington, and painted a portrait of a perfect Easter supper, with the added draw of cherry blossoms in bloom. She also persuaded me to undertake the lamb entree - even after I had forsworn ever preparing it again - after a disastrous attempt this past winter. I took her well-reasoned appeal to heart, trusting her implicitly as both a more experienced and less impetuous cook.
February 6, 2006 |
Gerald B. Shreiber, chief executive officer of J&J Snack Foods Corp., is an in-your-face manager who doesn't hesitate to make subordinates squirm. That's what happened last month at J&J's Uptown Bakeries operation in Bridgeport when manager Tom Hunter told Shreiber about a problem with a cheese-topped potato bagel being tested by a potentially huge customer. The cheese topping was burning when the customer ran the bagel, for a breakfast sandwich, through an oven set up to heat English muffin sandwiches, Hunter said.
December 4, 2005 |
What we like about it: These large, soft pretzels, generously sprinkled with salt, and warm from the oven, hit the spot. Customers can drop by almost anytime - 4 a.m. to 8 p.m. - and see the pretzels hand-twisted and put in the oven in the small retail shop. Regular pretzels are 55 cents each, or $5.50 for a dozen. They're also available in four flavors - butter, garlic, cheese and cinnamon sugar. Flavored pretzels are 75 cents each. Owner Jim Stewart has been making pretzels since he was 14. He bought the business in 1993.
November 17, 2005 |
It's that boasting time of year again, when people begin campaigning for the crowns of Greatest Kitchen Martyr and Most Ingenious Holiday Chef. This is marked by animated exchanges - often between folks who really cook no more than once a year - relaying tales of Herculean efforts in Thanksgivings past. "You cooked for how many people last year? Oh, you poor thing!" the conversation typically begins. "We had twice that number. . . . " At least in Center City, where most rowhouses are so obviously small, the purported guest lists never exceed double digits.